Broccoli Carrot Masala Vada

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Published 2016-Oct-11 Updated 2017-Nov-16

- Submitted by Dahlia

(Broccoli Carrot Paruppu Vadai, Special Masala Vada)

Crispy fried masala vadai and bajjis are the most common snacks served in all canteens, tea shops and restaurants all over Tamil Nadu. People also love making these at home. How about adding vegetables to the vadai and making it healthier? Some shops do add chopped spinach when making the vadas, known as keera vadai. Today I have added broccoli and carrot to the vada batter. The traditional masala vadai is made with channa dal (kadali paruppu). This vadai I have added a combination of 3 different lentils which makes it not only tastier but healthier too.

The vadas are deep fried which may make you feel guilty about indulging in it. The combination of lentils with vegetables will make it comparatively healthier. Also, its a good way to make kids eat these vegetables without much fuss. Its funny but one of my friend used to make different vegetable vadai when she was pregnant to satisfy her craving in a healthy way. So make these and enjoy.

Recipe for Broccoli Carrot Vada

Preparation time: 1 hour
Cooking time: 20 minutes
Serves: 4-6

Ingredients

Bengal Gram Dal - 1 cup

Moong dal - 1/4 cup

Toor dal - 1/4 cup

Broccoli florets - 1 cup (finely chopped or shredded)

Carrot - 1/2 cup (grated)

Garlic - 4 cloves

Ginger - 1" piece

Green Chilies - 3-4 (finely chopped)

Fennel seeds - 2 tsp

Turmeric powder - 1/8 tsp

Asafoetida - 1/8 tsp

Curry Leaves - 10 (finely chopped)

Salt - to taste

Oil - for deep frying

Method

Take all the dals in a vessel and wash it. Soak it in enough water for 1 hour.

Drain the extra water and take it in a mixie or food processor along with ginger, garlic, green chilies, turmeric powder and some salt. Grind it to a coarse mixture without adding any extra water.

Simultaneously, chop the vegetables. I use my food processor to shred the broccoli and carrots very finely. You can also grate it or chop finely using knife.

Take the ground dal mixture in a mixing bowl. Add the shredded vegetables, asafoetida, finely chopped curry leaves and fennel seeds to this. Mix with hands.

Heat oil in a kadai to deep fry the vadais.

Take small portions of the vadai mix and flatten using your palm to give the shape of the vadai.

Drop it in hot oil and fry till golden brown and crispy.

Serving Suggestion

Enjoy these crsipy vadas as an evening snack with a cup of masala tea or coffee.